Kala Vatana Sambar | Malvani Black Peas Sambar

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The Kala Vatana Rassa (Black Peas Curry) or Kala Vatana Sambar is offered as prasad or naivedya to Lord Ganesha during the Ganesh Chaturthi festival.

Kala Vatana Sambar Recipe: Malvani Kala Vata Sambar Recipe, Kala Vatana Sambar

This recipe of Kala Vatana Sambar is my mom’s recipe. Its an authentic Malvani recipe. My mom makes the kala vatana sambar pretty often. Its one of my favorite recipe and has now even become my husband’s favorite legume dish……..

Quite a drastic taste change for a Punjabi guy to like coconut flavored coastal dishes. I am pleasantly surprised…. He liked the modak too…… And he had it for the first time.

black-peas-sambar

Back at mom’s place, we have the kala vatana sambar with vade. This vade is again a Malvani dish. The flours that are used to make the vade/vada is a blend of rice flour, chana dal flour, urad dal flour, jowar flour, and powdered coriander seeds, fennel seeds, methi seeds. In Mumbai and Pune, I used to easily get the vade flour. It can be made at home too. My mom used to give the vade ingredients to be grounded in the mill. The vade flour that is made at home is much better than the ready made ones.

Whilst the kala vatana sambar tastes best with Malvani vade/vada……. But it also tastes good with puris and even plain rice. As a closest substitute with the vada… You can make rice flour vadas/pooris.

By the way, these vade/vada are not your South Indian vada. They are like puris and are also fried like puris………. Except for the dough and the preparation. If you have never tasted the vade, you should try it once. You will forget the puris.. They are so much better than puris.

And…. By the way this sambar is also not your South Indian sambar. It comes closer to the Maharashtrian usal recipe ……. But its not even that. It has an awesome taste, aroma and flavor and you are absolutely going to love it.

For this recipe, you will need Kala vatana. Now what is Kala vatana? Kala Vatana is Black Peas.

black-peas

Its not entirely black in color but brownish black. Please don’t confuse it with black eyed peas or black beans. See the pic below. Another recipe you can make with them is this Kala vatana amti.

kala-vatana-black-peas

The recipe uses Malvani Masala. If you do not have Malvani masala……… What will you do? Use garam masala powder ( I am assuming that your garam masala has coriander, cumin, cloves, cinnamon, cardamoms (both big and small), cinnamon, nutmeg, peppercorns, bay leaves) And add fennel seeds, mace, dagad phool, star anise, nag keshar (optional), poppy seeds, red chillies, trifal (optional) while frying the masala ingredients. My suggestion is…. Thats its better to have Malvani masala ready. Also, its better to have Malvani masala made at home than buying ready-made.

For all of you who do not have Malvani masala, you could still make this delicious sambar at home. You only need to fry the whole spices along with the other masala ingredients. But do remember to add garam masala powder. Please see the Note at the bottom of the post.

I was going to post the recipe for the Malvani masala, but unfortunately one day my computer crashes and I lose all the images of about 40-45 recipes that I was going to post. I had started to finish pictures of making the Malvani masala… Step by step……… All is lost now. So unfortunately I cannot post the recipe now. Later when this batch of the masala gets over and I make another batch, I will post the recipe for Malvani masala.

If you are looking for more Sambar recipes then do check:

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Malvani Kala Vatana Sambar Recipe

Malvani Kala Vatana Sambar

5 from 1 vote
A traditional Malvani black peas recipe also known as kala vatana rassa or kala vatana sambar
Prep Time 9 hrs 15 mins
Cook Time 45 mins
Total Time 10 hrs

Cuisine Indian, Konkani & Malvani
Course: Main Course

Servings 4
Units

Ingredients

  • 1.5 cup black peas
  • 1 large onion (half sliced for the masala paste and half chopped for the sambar)
  • 1 tomato (optional)
  • 2 cups grated coconut or 2 cups dessicated coconut
  • 2 dry red chillies ( the malvani masala i have does not have red chillies it, hence i added these)
  • 1 inch ginger/adrak
  • 5-6 garlic flakes
  • 1.5 to 2 tbsp malvani masala
  • 1/2 tsp turmeric powder/haldi
  • 1/2 tsp red chilli powder (optional)
  • 1 tsp coriander powder (optional)
  • leaves a few coriander for garnishing
  • 2 tbsp oil + 1 tsp oil for frying the masala
  • salt as required
  • water as required

Instructions

  • Start the previous night before. Pick and clean the black peas. Wash the peas in running water for 3-4 times. Soak the peas in water for a nice 8-10 hours. You could also use sprouted black peas.
  • The next day, discard the water from the soaked peas.
  • And boil them with salt plus 3 cups water in a pressure cooker for 10-12 mins till they are completely cooked. Drain the cooked peas in a strainer and keep the broth.
  • Now on a griddle or tava heat up 1 tsp oil. Add half of the onion slices and fry till they become a light brown.
  • Fry the onions till light brown.
  • Add the chopped garlic and ginger and fry for a minute.
  • Add the grated fresh or dessicated coconut and fry for a minute.
  • Add red chillies.
  • Fry the entire masala till it becomes golden. Fry on a low flame and keep on stirring in between so that the masala does not stick to the tava.
  • Let the masala cool. In a grinder get the fried masala ingredients,
  • Add 2-3 tbsp of the boiled black peas to it.
  • And grind with 1/2 cup of water. Add more water if required. Grind to a smooth paste.
  • In another deep bottomed pan, now heat 2 tbsp oil. Fry the chopped onions till transparent.
  • Add turmeric powder and malvani masala.
  • Add the masala paste. Now you can add the tomatoes also. You don’t have to fry the masala paste for a long time as we have already done that before…….. When we fried the masala ingredients. Mix everything well and fry the entire masala for 2 minutes on a low flame. The masala splutters so keep on stirring it.
  • Add the broth plus 2 or 2½ cups of water (depending on the consistency you want) with the boiled peas.
  • Bring to a rolling boil the first time and then lower the flame and simmer for 15-17 minutes. Take care that the sambar does not spill while boiling. Make it as per your choice of consistency. If you like more gravy…. Add some more water. Add salt and check the seasoning. Keep in mind that we had already added salt to the broth that we have used in the gravy. When done add the chopped coriander leaves. The black peas cannot be seen in the pic as they are all settled down in the gravy.
  • Serve kala vatana sambar hot with malvani vada, rice puris or plain wheat puris. I served it with puris made from pillsbury 7 grains flour mix.
  • You could also serve kala vatana sambar with plain boiled rice or jeera rice.

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Lets start Step by Step Kala Vatana Sambar

  • Start the previous night before. Pick and clean the black peas. Wash the peas in running water for 3-4 times. Soak the peas in water for a nice 8-10 hours. You could also use sprouted black peas.

kala-vatana-kept-for-soaking-in-water

  • The next day, discard the water from the soaked peas.

soaked-kala-vatana-black-peas

  • And boil them with salt plus 3 cups water in a pressure cooker for 10-12 mins till they are completely cooked. Drain the cooked peas in a strainer and keep the broth.

drained-boiled-black-peas

  • Now on a griddle or tava heat up 1 tsp oil. Add half of the onion slices and fry till they become light brown.

frying-sliced-onions-in-oil

  • Fry the onions till light brown.

frying-onions-till-light-brown

  • Add the chopped garlic and ginger and fry for a minute.

frying-ginger-garlic-with-onions

  • Add the grated fresh or desiccated coconut and fry for a minute.

adding-coconut

  • Add red chillies.

adding-red-chillies

  • Fry the entire masala till it becomes golden. Fry on a low flame and keep on stirring in between so that the masala does not stick to the tava.

browned-sambar-masala

  • Let the masala cool. In a grinder get the fried masala ingredients,

browned-masala-in-grinder

  • Add 2-3 tbsp of the boiled black peas to it.

adding-boiled-vatana-to-the-browned-masala

  • And grind with 1/2 cup of water. Add more water if required. Grind to a smooth paste.

ground-masala-paste

  • In another deep bottomed pan, now heat 2 tbsp oil. Fry the chopped onions till transparent.

sauting-onions-in-oil

  • Add turmeric powder and Malvani masala.

adding-haldi-powder-Malvani-masala-to-onions

  • Add the masala paste. Now you can add the tomatoes also. You don’t have to fry the masala paste for a long time as we have already done that before…….. When we fried the masala ingredients. Mix everything well and fry the entire masala for 2 minutes on a low flame. The masala splutters so keep on stirring it.

adding-masala-paste

  • Add the broth plus 2 or 2½ cups of water (depending on the consistency you want) with the boiled peas.

adding-water-to-the-masala

  • Bring to a rolling boil the first time and then lower the flame and simmer for 15-17 minutes. Take care that the sambar does not spill while boiling. Make it as per your choice of consistency. If you like more gravy…. Add some more water. Add salt and check the seasoning. Keep in mind that we had already added salt to the broth that we have used in the gravy. When done add the chopped coriander leaves. The black peas cannot be seen in the pic as they are all settled down in the gravy.

done-and-added-coriander-leaves

  • Serve Kala Vatana Sambar hot with Malvani vada or rice poori or puri. I served it with puri.

kala-vatana-sambar-recipe

  • You could also serve kala vatana sambar with plain boiled rice or jeera rice.

kala-vatana-sambar-with-rice

Note: If you do not have Malvani masala, fry the ingredients mentioned below once you are done frying the garlic and ginger. But remember to add your garam masala powder. Add 1 tsp of garam masala powder. You could add the garam masala powder directly when simmering the sambar.

Just before you add the coconut, you need to fry the following spices:

  • 1 tbsp fennel seeds
  • 1 pinch of mace
  • 1-2 dagad phool
  • 1-2 star anise
  • 1 tsp poppy seeds
  • 1 nag keshar (optional)
  • 2-3 trifal (optional)

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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21 Comments

  1. What substitution would you suggest if I cannot add coconut due to medical issues? Or what changes should I make to the recipe if I have to skip the coconut?

    1. coconut is an essential ingredient in this recipe. so it cannot be skipped. with any other ingredient in place of coconut in the recipe, the taste and flavor will change completely.

  2. Dear Dassana,
    Thank you very much for your recipes. Tried this one also. Brilliant…..May God bless you for your sharing nature. Lots of love.

  3. hi dasanna, as I wrote to u , I am from South , I don’t get black peas, we get either white or green dried ones or green peas. Please suggest an alternate. What are dagad phool, nag Keshar and tribal? Where are t hey available and how to get them in small quantities. At your convenience, please update me. I tried your poha dosa. The proportion from what I do is a little different, but enjoy trying out your proportions, a great change and I don’t feel my age. It is a therapy, I take it on my son!!!!!! God bless you and your supporting husband. DK

    1. dk ji, you can use both dried white or green peas. you can also use cowpeas or black eyed peas. also black chickpeas or kala chana can be used. i make a similar recipe with black eyed beans. you can have a look here – https://www.vegrecipesofindia.com/chawli-usal/

      dagad phool and nagkesar are spices. you can have a look at them here -https://www.vegrecipesofindia.com/wp-content/uploads/2014/07/aromatic-spices-for-goda-masala.jpg
      dagad phool is a dried lichen and has a kind of a musky aroma and used in biryani masala or while making biryanis or pulao. nagkesar is a spice which is added to the masalas made in maharashtrian cuisine.
      teppal or tirphal is also a spice which is easily available in goa and konkan. have a look here – https://www.vegrecipesofindia.com/wp-content/uploads/2012/07/red-chili-paste-with-sichuan-peppers.jpg

      thanks dk ji from both of us. cooking is a therapy and trying out new recipes too 🙂

  4. Thank you soooooo very much.my husband n brother in law generally despise my cooking but yesterday evening when they tasted this they had a look of deep satisfaction.they even took seconds n thirds.tha,x again for the detailed step by step guidance.5 stars

    1. welcome nancy. thats good to know. thanks for sharing your experience. do try some more recipes.

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